Smoky Eggplant and Zucchini Curry

Charring the eggplant’s skin delivers a smoky element to this Indian-inspired curry, with simple ingredients and a lot of taste. Add additional spices if you like your curry flavor more intense. Serve with Basmati rice or naan.

Smoky Eggplant and Zucchini Curry

1 large eggplant
2 tablespoons (30mL) extra-virgin olive oil
2 small yellow, diced
2 cloves garlic, minced
2 serrano chiles, minced (optional)
1 1/2-inch piece fresh ginger, finely chopped
1 3/4 teaspoon garam masala
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 zucchini, cut in 1/2-inch cubes
3 medium tomatoes, chopped
Fine sea or Himalayan salt to taste
1/2 cup chopped cilantro

Pierce the eggplant about 10 times with a sharp knife and put it on a baking sheet. Broil, turning about every 7 minutes, until skin is blistered. Put the eggplant in a bowl. Cover the bowl with plastic wrap and let steam for about 5 minutes to loosen the skin of the eggplant. Remove the lid and let cool.

Heat the oil over medium-high head in a small saucepan or deep skillet. Add the onion and cook until starting to soften, about 5 minutes. Add the garlic, chiles (if using), and the ginger. Cook until fragrant, about 2 minutes. Stir in the garam masala, cumin, turmeric, and cinnamon. Add the zucchini and continue to cook until it begins to soften, about 6 minutes.

Stir in the tomatoes and add a few dashes of salt, and reduce to medium-low heat. Peel the skin from the eggplant (it will easily come loose), then coarsely chop the eggplant and add it to the pot.

Let simmer, stirring infrequently, for 20 minutes. Season with additional salt (and spices, if desired), to taste. Stir in cilantro before serving.

SunButter Lentil Stew

I wanted a stew that was a little bit spicy, sweet, creamy, and hearty, and this combination totally met (and exceeded!) what I was dreaming about. This protein-rich soup makes for the best comfort food on a cold fall night, and its loaded with my top seasonal bests: parsnips, sweet potatoes, carrots, and greens. The flavor gets some kick from curry, then a hint of sweetness and lots of smoothness from SunButter Natural Crunch.

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This stew stores and freezes well, so you can portion it out for quick dinner solutions as the holiday season ramps up, too.

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This is the next instalment of recipes I’ve developed for SunButter, along with these Chocolate-Covered SunButter-Pumpkin TrufflesDouble SunButter Hi-Hat Blondies and SunButter Caramel Cookie Strawberry Pie.

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You can head on over to the SunButter website for the full recipe here: SunButter Lentil Soup, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Chilled Spring Pea and Tarragon Soup

This soup actually takes just a few moments, but pushing it through the sieve takes a little longer. Have a bit of patience if you want something silky smooth, but if you like the texture, just omit that step. In any event, sweet peas and floral tarragon shine bright in a creamy springtime soup that’s superb served warm or chilled.

This recipe was made for one of my workshops I run at Della Terra.

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Chilled Spring Pea and Tarragon Soup

4 tablespoons Tarragon Olive Oil, divided, plus more for serving
1 bunch (about 7) green onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons Premium White Balsamic Vinegar
6 cups fresh or frozen green peas
3 cups water
Fine sea or Himalayan salt to taste
Ground white pepper to taste
1 tablespoon lemon juice
Fresh tarragon, for serving

Heat 2 tablespoons of the Tarragon Olive Oil in a saucepan over medium heat. Add the green onions and garlic. Cook until softened, about 3 minutes.

Add the Premium White Balsamic Vinegar, bring to medium-high heat, and cook until reduced to half, about 1 minute.

Add the peas, water, a few dashes of salt and white pepper. Reduce to low heat, cover, and let simmer for 20 minutes.

Remove from heat and let cool slightly. Using an immersion blender, blend until smooth, drizzling in the remaining Tarragon Olive Oil and lemon juice while blending. Press through a fine sieve to strain, if desired.

Refrigerate until serving. Garnish with fresh tarragon and additional olive oil before serving.